A very sweet and easy dessert.
Pear Tart Tatin:
- 1/2 cup sugar
- 4 tablespoons unsalted butter, diced.
- 4 medium pears, peeled and sliced
- 1 sheet shortcrust pastry
Preheat oven to 200 degrees Celsius
In a cast iron skillet melt the butter over a low heat, when most of the butter has melted add the sugar and turn the heat up until it’s medium-high. Stir with a wooden spoon until the caramel thickens and becomes a rich amber colour. Remove from heat and allow to cool for 10-15 minutes.
While the caramel is cooling, peel and slice the pears. Leave them quite thick as they will shrink on the oven. Once the caramel is cool lay the pears on top of the caramel in a circular pattern. Cut the pastry so that it fits snugly over the top of the dish, tuck in any excess sides. Bake for 30-35 minutes.
Allow to cool for 10 minutes. Run a knife along the edge of the pastry to ensure it does not stick, place a plate on top of the skillet then flip the tart onto the plate. I found this dish to be too sweet for my tastes, I served it with cream to mellow the flavour slightly.
